STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
STUFFED PORK TENDERLOIN WITH MUSHROOMS AND PECANS
I got this recipe from the Kraft website. It is a very tasty way to serve pork tenderloin. I made it exactly as posted. The presentation is very pretty and great if you are having guests over.
Provided by CC G
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Heat 2 tablespoons of the dressing in a large skillet on medium-high heat.
- Add mushrooms; cook 5 minutes or until liquid is evaporated, stirring frequently.
- Remove from heat; place in large bowl to cool slightly.
- Meanwhile, cut the tenderloins lengthwise about halfway though meat.
- Cover with plastic wrap or place in resealable plastic bag.
- Flatten meat with meat mallet to 1/2-inch thickness.
- Add soda crackers, pecans, parsley, parmesan cheese, salt and pepper to mushrooms; mix until well blended.
- Spread half the mushroom mixture evenly onto each tenderloin; press stuffing gently onto meat.
- Roll the tenderloins firmly, enclosing stuffing.
- Tie with kitchen string in two to three places to secure.
- Place tenderloins, side-by-side, in roasting pan; brush with remaining 2 tablespoons dressing.
- Bake for 40 minutes or until meat is cooked through (160 degrees Fahrenheit).
- Remove from oven.
- Let stand 5 minutes.
- Remove string before slicing.
- How to Check Meat Doneness:.
- The easiest way to ensure that meat is cooked properly is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat, avoiding any bones if present, and let stand until thermometer stops rising.
Nutrition Facts : Calories 138.9, Fat 10.8, SaturatedFat 2.1, Cholesterol 3.7, Sodium 240, Carbohydrate 7.8, Fiber 1.2, Sugar 1.3, Protein 4.2
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
MUSHROOM-STUFFED BACON WRAPPED PORK TENDERLOINS
This makes a wonderful dinner to serve to guests! You can prepare, stuff and roll the tenderloins, well in advance, cover and refrigerate until ready to cook.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet melt butter over medium heat; add in mushrooms, onion and garlic, saute until tender (about 8 minutes).
- Stir in toasted pecans; set aside.
- Place the pork between two sheets of plastic wrap, then flatten to about 1/4-inch thickness using a meat mallet or a rolling pin.
- Season the side of the pork that you will be stuffing with season salt and black pepper.
- Divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border.
- Roll up jellyroll fashion starting with the long end.
- Wrap 4-5 bacon slices (can use more if desired) around each tenderloin roll, then secure with toothpicks.
- Place seam-sides down in a greased roasting pan/dish.
- Brush the tops and sides of each roll with about 2 tablespoons (or less) of olive oil.
- Rub evenly with coarse black pepper then sprinkle lightly with seasoned salt (or white salt).
- Bake uncovered in a 450 degree oven for 15 minutes.
- Reduce heat to 400 degrees and continue to bake for another 10-15 minutes or until a meat thermometer reads 160 degrees.
- Let rest for 10-15 minutes before slicing.
- Delicious!
STUFFED PORK TENDERLOIN
These taste-tempting slices of pork tenderloin are marinated overnight, then filled with a flavorful apple stuffing. For a simple side dish, prepare steamed broccoli with lemon or garlic brussels sprouts. To complete the meal, serve pumpkin pie with whipped topping or warm apple crisp with ice cream.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons. , Slice each tenderloin lengthwise to within 1/2 in. of the bottom. Place in a large resealable plastic bag. Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight. , Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks. Drizzle with apple juice. , Cover and bake at 375° for 30 minutes or until a thermometer reads 160°. Discard toothpicks. Let stand for 10 minutes before slicing.
Nutrition Facts :
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